Description
This cozy and comforting Vegan Tofu Lemon Orzo Soup is made in one pot with wholesome, simple ingredients. It’s light yet satisfying, packed with fresh vegetables, zesty lemon, and hearty tofu for a nourishing, plant-based meal.
Ingredients
- 2 tablespoons olive oil
- 3 celery ribs, finely diced
- 4 medium carrots, finely diced
- 1 small yellow onion, diced
- 4 garlic cloves, minced
- 5 to 6 cups vegetable broth
- ½ teaspoon Italian seasoning
- 1 pound super firm tofu, diced
- 1 cup uncooked orzo
- 1 to 2 lemons (zest and juice)
- ¼ cup fresh parsley, chopped (plus more for garnish)
- Salt and pepper, to taste
Instructions
- In a large pot over medium heat, heat the olive oil. Add diced celery, carrots, onion, and garlic. Sauté for 5 minutes, or until onions are translucent and fragrant.
- Add vegetable broth and Italian seasoning. Stir to combine and bring to a boil.
- Add the diced tofu, reduce heat to a simmer, cover with a lid, and cook for 15 minutes.
- Remove the lid, gently stir, and add the uncooked orzo. Cook uncovered for 10 minutes, stirring occasionally to prevent sticking.
- Turn off the heat. Zest one lemon directly into the soup and squeeze in the juice. Stir in the chopped parsley.
- Taste and adjust salt, pepper, and lemon juice as needed.
- Serve hot, garnished with extra parsley or lemon slices if desired.
Notes
- Use pre-chopped mirepoix and pre-minced garlic to save prep time.
- Adjust the amount of lemon to suit your taste.
- Let the soup rest for a few minutes before serving to allow flavors to meld.
- For best texture, cook orzo separately and add just before serving if storing leftovers.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 394
- Sugar: 10g
- Sodium: 1308mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 0mg
